Mother’s DAy Brunch menu

curated by E&O Kitchen + Bar

COURSE 1

(V/VEG/GF) Curried Veggie Empanadas with coconut cilantro dipping sauce

COURSE 2

(V) (GF UPON REQUEST) Mango Salad with sliced fresh mangoes, peppers, chilies, crispy shallots

COURSE 3

(GF) Lemongrass Braised Shortribs with coconut taro puree

- OR -

(V/VEG/GF) Spiced lemongrass "meatballs" made with plant protein, chopped mushrooms, and toasted rice powder. Served on top of coconut taro puree. 

COURSE 4

Sacripantina cake

- OR -

(V/VEG/GF) Sorbet